Thai Potato Curry
1tsp coriander seeds(ground)
2tsp finely chopped ginger
2tsp finely chopped lemon grass (just put in a crushed stalk if you are short on time)
2tsp finely chopped garlic
2TBS oil
1 cup coconut milk
250 grams potatoes cut in 1″ cubes (no problem if you want to add more or less)
2TBS soy sauce (light is best)
1tsp sugar
half tsp salt
1TBS curry powder
half a cup of veg stock & 4 small onions
In a mortar, pound coriander, lemon grass, ginger and garlic to a paste.
Heat the oil, stir in paste and add coconut milk.
Stir briefly then add potatoes, soy sauce, sugar, salt and curry.
Bring to the boil and add vegetable stock. Add onions and simmer until cooked.
This is a really scrummy curry and can be adjusted to your personal taste.
The recipe looks longer than it takes to prepare and is a dish you can fling on and sit back relaxing while it cooks and will be sure to be a favorite in your household.
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